Re: Re: Pizza Recipe...was should i toss in the towel?

[Guest guest]

This is still my favorite pizza crust. It has cheese in it which makes it firm up and stay crisp, unlike just alm. flour which always got soggy on me.

http://heal-balance-live.blogspot.com/2009/08/scd-pizza-crust-at-last.html

SCD Pizza Crust2 c. almond flour2 eggs1/4 tsp. Italian Seasoning1/8 tsp. garlic powder (optional)pinch of salt1/2 c. shredded Parmesan cheese4 tsp. olive oilCombine all ingredients together and let rest 5 minutes. Stir dough, it should be as thick as cookie dough, if it isn't add more almond flour a tablespoon at a time until it is. Line a cookie sheet with parchment paper (I tried to bake it without the parchment and ended up with a mess). Place half the dough in a mound on one half of the sheet and the rest of the dough in a mound on the other half. Cover with plastic wrap and using your hand or a small rolling pin push/roll the dough into a circle (mine were about 8 inches each). Bake in a 400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and bake 5-10 more minutes until golden.Note: I tried freezing some of these crusts and they turned out great. Just bake for the first 6 minutes then cool. Store in an airtight container. Remove and let thaw, then top and bake.

Marla

From: Joanna

Sent: Friday, September 10, 2010 6:00 PM

To: BTVC-SCD

Subject: Re: Pizza Recipe...was should i toss in the towel?

Thanks Carol- you rock!!! That was really sweet of you to post... can't wait to try it!-Joanna> > Carol> > CD 22 yrs SCD 5 yrs> > http://www.scdrecipe.com/recipes-pizza/johns-pizza/?tid=1 & oid=146 & sid=f1ddf3> 20f999ec237d93342fd176c667

[Guest guest]

I am so going to try this recipe – thanks !

Carol

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Marla

This is still my favorite pizza crust. It has cheese in it

which makes it firm up and stay crisp, unlike just alm. flour which always got

soggy on me.

http://heal-balance-live.blogspot.com/2009/08/scd-pizza-crust-at-last.html

SCD Pizza Crust

2 c. almond flour

2 eggs

1/4 tsp. Italian Seasoning

1/8 tsp. garlic powder (optional)

pinch of salt

1/2 c. shredded Parmesan cheese

4 tsp. olive oil

Combine all ingredients together and let rest 5 minutes. Stir dough, it should

be as thick as cookie dough, if it isn't add more almond flour a tablespoon at

a time until it is. Line a cookie sheet with parchment paper (I tried to bake

it without the parchment and ended up with a mess). Place half the dough in a

mound on one half of the sheet and the rest of the dough in a mound on the

other half. Cover with plastic wrap and using your hand or a small rolling pin

push/roll the dough into a circle (mine were about 8 inches each). Bake in a

400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and

bake 5-10 more minutes until golden.

Note: I tried freezing some of these crusts and they turned out great. Just

bake for the first 6 minutes then cool. Store in an airtight container. Remove

and let thaw, then top and bake.

[Guest guest]

,It really shouldn't affect it at all other than taste. I think I have tried goat cheddar and although it isn't as dry as parmesian, it should be fine.AmeliaTo: BTVC-SCD Sent: Sat, September 11, 2010 3:42:23 PMSubject:

Re: Pizza Recipe...was should i toss in the towel?

Does anyone have an idea of how using goat cheddar instead of parmesan might affect this crust?

, mom to

>

> >

> > Carol

> >

> > CD 22 yrs SCD 5 yrs

> >

> > http://www.scdrecipe.com/recipes-pizza/johns-pizza/?tid=1 & oid=146 & sid=f1ddf3

> > 20f999ec237d93342fd176c667

>

[Guest guest]

I agree. Try and get ahold of an aged, drier goat cheddar if you can, to mostnearly replicate the taste and texture. But if you can't, or don't want to waste time on it at the moment, it's not a big deal. Mara,It really shouldn't affect it at all other than taste. I think I have tried goat cheddar and although it isn't as dry as parmesian, it should be fine.AmeliaTo: BTVC-SCD Sent: Sat, September 11, 2010 3:42:23 PMSubject: Re: Pizza Recipe...was should i toss in the towel?Does anyone have an idea of how using goat cheddar instead of parmesan might affect this crust?, mom to > > > > > Carol> > > > CD 22 yrs SCD 5 yrs> > > > http://www.scdrecipe.com/recipes-pizza/johns-pizza/?tid=1 & oid=146 & sid=f1ddf3> > 20f999ec237d93342fd176c667>

[Guest guest]

At 05:12 AM 9/11/2010, you wrote:

Does anyone have an idea of how

using goat cheddar instead of parmesan might affect this

crust?

Cheddar is a bit less dry than Parmesan so the crust might be a little

softer and moister than with the parm.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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